Tortellini Kabobs

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24
uncooked refrigerated or dried cheese-filled spinach tortellini
1/2
cup reduced-fat Italian dressing
12
small whole mushrooms
12
small cherry tomatoes
12
bamboo skewers (6 inch) or rosemary sprigs
Lettuce leaves, if desired

Directions

  1. 1 Cook and drain tortellini as directed on package. Cool 15 minutes.
  2. 2 Place dressing in shallow dish. Stir in tortellini, mushrooms and tomatoes. Cover; refrigerate 1 to 2 hours, stirring once to coat.
  3. 3 Drain tortellini mixture. On each skewer, thread tortellini, mushrooms and tomatoes alternately. (For rosemary sprigs, use your fingers to remove all but the top leaves; thread ingredients from the bottom.) Serve on bed of lettuce leaves.

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